Description
Enjoy the exotic flavors of Tom Kha Gai, a creamy Thai coconut chicken soup infused with lemongrass, ginger, and chilies. This aromatic dish is perfect for a comforting meal packed with bold, authentic flavors.
Ingredients
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- 2 tbsp coconut oil
- 4 cups chicken broth
- 2 cloves garlic, minced
- 1 tbsp ginger or galangal, sliced
- 2 stalks lemongrass, smashed
- 1 can (13.5 oz) coconut milk
- 2 chicken breasts, thinly sliced
- 1 cup mushrooms, sliced
- 1–2 tbsp fish sauce (to taste)
- 1 tbsp lime juice
- 2 tsp sugar
- 2–3 Thai chilies, sliced
- Fresh cilantro, for garnish
Instructions
Step 1: Sauté Aromatics
- Heat coconut oil in a large pot over medium heat.
- Add minced garlic, sliced ginger or galangal, and smashed lemongrass. Sauté until fragrant (about 2–3 minutes).
Step 2: Add Broth and Coconut Milk
- Pour in chicken broth and coconut milk. Stir gently and bring to a simmer.
Step 3: Cook Chicken
- Add the sliced chicken to the simmering broth. Cook until the chicken is tender and fully cooked (about 5–7 minutes).
Step 4: Add Mushrooms
- Stir in the sliced mushrooms and cook for 5 minutes until softened.
Step 5: Season the Soup
- Add fish sauce, lime juice, sugar, and sliced Thai chilies.
- Taste and adjust seasoning as needed, balancing saltiness, tanginess, and heat.
Step 6: Garnish and Serve
- Remove the lemongrass stalks before serving.
- Garnish with fresh cilantro and serve hot with lime wedges on the side.
Notes
- Substitute: Use ginger if galangal is not available.
- Spice Level: Adjust the number of chilies to your preference.
- Texture: Avoid boiling the soup to preserve its creamy texture.